Orzo is a fantastic invention; it's like the hybrid between risotto and pasta, and if that doesn't sound appealing to you then I don't know if we can be friends. It only needs some simple flavors for it to shine, and goes perfectly with some simple pan-fried fish placed on top. Like a risotto, it's also quick and easy, so a perfect low effort, high reward meal.

Serves: 2

Cooking time: 30 Minutes

Ingredients:

• 1/2 White Onion
• 2 Garlic Cloves
• 500ml Light Chicken Stock
• 250g Orzo
• 1/2 Lemon
• 3 tbsp Chopped Parsley
• 125g Parmesan
• 2 Fillets of Cod
• Salt and Pepper
• Olive Oil
• Knob of Butter

Instructions:

1. Start off by finely chopping the onion and crushing the garlic.
2. Heat a glug of oil in a deep frying pan/wok on a medium heat and begin softening the onions for about 5 minutes before adding the garlic in.
3. Once sautéed and slightly golden, add the orzo in and stir.
4. Make up the stock and add to the orzo, turning the heat up slightly and stirring infrequently for ~10 minutes. Taste test towards the end of the 10 minutes, waiting for it to be cooked until al dente. Add a little more water if necessary (treat it like a risotto).
5. Meanwhile, zest the lemon, grate the parmesan, and chop the parsley. Mix all together, leaving a little parmesan back to serve with.
6. Heat a frying pan on another hob with a little oil on a medium to high heat. Season the cod fillets generously before adding to the pan when hot, throwing in a knob of butter and a squeeze of lemon, spooning over the top of the fish before flipping after ~3 minutes.
7. Turn off the heat once both sides are golden and the fish is cooked through.
8. Once the orzo is ready, stir in the lemon, parsley, and parmesan mix and season with salt and pepper.

Serving Note: Serve the orzo with the cod placed on top, a little more parsley and parmesan, and a wedge of lemon. It tastes even better with a cold glass of Sauvignon listening to some Arlo Parks.